Pioneer Woman never fails. Really. Every recipe I have made of hers comes out awesome. This Spicy Dr. Pepper pulled pork is no exception. Disclaimer: It is REALLY spicy. My husband and I love spice, and could handle it fine, but it was too much for my kiddos and our wimpy guest Travis. So cut back on the chipotle peppers and just use the adobo sauce from the can if you don't want a lot of heat. I really loved the sweetness from the Dr. Pepper and the brown sugar. This recipe cooks in the oven and although you can use a crockpot, it won't give you that nice caramelized crust on the meat.
Spicy Dr. Pepper Pulled Pork
recipe from Pioneer Woman
1 whole Large Onion
1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown Sugar
Preheat oven to 300 degrees.
Peel the onion and cut it into wedges.
Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Remember, these are SPICY. So just use one, or just the sauce if want to cut back on the heat.
Add the brown sugar, on top of the chipotle peppers.
Pour in both cans of Dr Pepper.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process.
Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface.
Use two forks to shred meat, discarding large pieces of fat.
Strain as much of the fat off the top of the cooking liquid as you can and discard it. I also removed the onions.
Return the shredded meat to the cooking liquid, and keep warm until ready to serve.
Serve on tortillas, or on rolls, with coleslaw and baked oven fries.
See that lovely pulled pork? Delicious.
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